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Close-up of spicy Wonton Lasagna in a white bowl topped with chili oil, sesame seeds, and green onions.

Beef Dumpling Lasagna

Experience a delightful fusion of Italian comfort and vibrant Asian flavors with this unique Beef Dumpling Lasagna, featuring savory ground beef, a creamy cheese layer, and delicate dumpling wrappers.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Asian-American, Fusion
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Dumpling Layers
  • 40-50 large round dumpling wrappers approx. 3-4 inch diameter
  • 2 tbsp vegetable oil for pan-frying
For the Savory Beef Filling
  • 1.5 lbs ground beef 80/20 lean
  • 1 tbsp vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 cup beef broth
  • 1/4 cup soy sauce low sodium
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp black pepper
  • 1 can water chestnuts 8 oz, drained and finely chopped
For the Creamy Layer
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 2 green onions thinly sliced
  • 1/4 tsp white pepper
For Assembly & Topping
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese optional, for extra melt
  • Green onions sliced, for garnish
  • Toasted sesame seeds for garnish

Equipment

  • Large Skillet
  • Large mixing bowl
  • 9x13 inch baking dish
  • Tongs

Method
 

Prepare the Dumpling Wrappers
  1. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Working in batches, briefly pan-fry dumpling wrappers for 30-60 seconds per side until lightly golden and slightly crisp, but still pliable. They should not be fully cooked. Set aside on a plate lined with paper towels. Repeat with remaining oil and wrappers.
Make the Savory Beef Filling
  1. In the same skillet, add 1 tbsp vegetable oil and brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Pour in beef broth, soy sauce, hoisin sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly. Stir in black pepper and chopped water chestnuts. Remove from heat and set aside.
Prepare the Creamy Layer
  1. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth. Stir in 1 cup shredded mozzarella cheese and sliced green onions. Season with white pepper.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread a very thin layer (about 1/4 cup) of the beef filling on the bottom of the prepared baking dish. This helps prevent the wrappers from sticking.
  3. Arrange a single layer of the pan-fried dumpling wrappers over the beef filling, overlapping slightly as needed to cover the bottom of the dish. You may need to tear some to fit edges.
  4. Spread half of the savory beef filling evenly over the dumpling wrappers.
  5. Dollop and gently spread half of the creamy layer over the beef filling.
  6. Place another layer of dumpling wrappers on top of the creamy mixture.
  7. Spread the remaining half of the savory beef filling over the wrappers.
  8. Dollop and gently spread the remaining half of the creamy layer over the beef filling.
  9. Finish with a final layer of dumpling wrappers.
Bake
  1. Sprinkle the remaining 2 cups of mozzarella cheese and 1/2 cup provolone cheese evenly over the top layer of dumpling wrappers.
  2. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
  3. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
Rest & Serve
  1. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh green onions and toasted sesame seeds.

Notes

To save time, you can prepare the beef filling and creamy layer a day in advance. Store separately in the refrigerator. For a spicier kick, add 1-2 teaspoons of gochujang or sriracha to the beef filling. Ensure the dumpling wrappers are only lightly cooked/softened during the pan-frying step; they will finish cooking and fully cook in the oven.